Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 124

Measure skins and cores by pressing firmly into the measure. Add ⅓ (no more) as much water as of fruit—you will think it is not enough. Boil 20 m., stirring often. Strain. Measure juice, boil 20–30 m., according to juiciness of apples, skimming. Add ½ as much sugar, hot, as of juice, boil 5–10 m., or until foamy. Put at once into glasses.

If apple jelly is as thick as desired when it first cools, it will be too thick after standing a few days. If apples are very juicy, use only one-half as much water.